Mixed vegetable frittata
Enjoy a delightful and nutritious start to your day with this Mixed Vegetable Frittata. Packed with leeks, zucchini, peas, and a blend of ricotta and parmesan cheese, this easy-to-follow recipe creates a fluffy and flavorful frittata that’s perfect for breakfast, brunch, or even dinner. Great for vegetarians and those looking for a protein-rich meal!
- 28 Apr 2025
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
A Mixed Vegetable Frittata is a nutritious and delicious dish that combines fresh vegetables and savory cheeses with fluffy eggs. Perfect for breakfast, brunch, or even a light dinner, this frittata is not only easy to make but also versatile enough to please any palate.
Ingredients:
Instructions:
- Clean and slice the leek.
- Slice the zucchini into rounds.
- If using frozen peas, thaw them beforehand.
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the sliced leek to the skillet and sauté for about 3-4 minutes until softened.
- Add the sliced zucchini and cook for another 5 minutes, stirring occasionally.
- Stir in the peas and cook for an additional 2 minutes. Season with salt and pepper to taste.
- In a large bowl, beat the eggs until smooth.
- Stir in the ricotta and grated parmesan cheese until well combined.
- Pour the egg mixture over the cooked vegetables in the skillet, gently stirring to ensure even distribution.
- Cook on medium heat for about 3-5 minutes until the edges start to set but the center remains slightly runny.
- Transfer the skillet to the preheated oven. Bake for about 10-15 minutes, or until the frittata is fully set and slightly golden on top. You can test by inserting a knife in the center; it should come out clean.
- Remove the frittata from the oven and let it cool for a few minutes before slicing.
- Serve warm. You might want to pair it with an onion relish or a side salad to complete the meal.
Tips:
- Prep Your Vegetables: Make sure to thoroughly clean and chop your vegetables before you begin cooking. This will save time and ensure an even cook.
- Preheat Your Oven: Set your oven to the appropriate temperature before you start cooking. This ensures that your frittata cooks evenly and has a perfect texture.
- Use Fresh Eggs: Opt for the freshest eggs possible, as they will provide better flavor and texture to your frittata.
- Grease The Pan: Use olive oil or a non-stick spray to grease your oven-safe skillet or baking dish to prevent the frittata from sticking.
- Don’t Overcook: Keep an eye on the frittata as it bakes, and remove it from the oven as soon as the eggs are set to prevent a dry or rubbery texture.
- Allow to Cool: Let the frittata sit for a few minutes after baking. This will make it easier to cut and serve.
This Mixed Vegetable Frittata makes for a wholesome and satisfying meal that's full of flavor and loaded with nutrients. Simple to prepare and delightful to enjoy, it's a recipe you'll want to make again and again.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.16g | 8% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 18% |
| Saturated 5g | 17% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 260ug | 28% |
| Choline 280mg | 51% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 1.10mg | 7% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 27mg | 29% |
| Vitamin E 1.38mg | 9% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 3.17mg | 29% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 520mg | 15% |
| Selenium, Se 30ug | 56% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 2.11mg | 19% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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